Ranga (Bolivian caramel candy)

Sucrerie bolivienne traditionnelle à base de sucre et de lait caramélisés, moulée en petites formes rondes ou en bâtonnets. Elle a une texture granuleuse et fondante, et se déguste en friandise ou avec un café.

35 min
4 servings
Medium
Budget-friendly
🇧🇴 Bolivia

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Ingredients

Spices & seasoning

Salt

Optional extras

50 g Crushed peanuts
1 tbsp Desiccated coconut

Nutrition facts

632 kcal per serving

Protein: 2.2 g
Carbohydrates: 127.1 g
of which sugars: 124.9 g
Fat: 12.5 g
of which saturated fat: 8.3 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large heavy-based saucepan, mix the sugar and milk. Heat over medium heat, stirring regularly.
Once the sugar has dissolved, cook over medium-low heat, stirring constantly, until the mixture turns a light caramel colour and reaches 115°C on a thermometer.
Remove from the heat, add the butter, vanilla and a pinch of salt, then whisk vigorously until the mixture turns opaque and grainy.
Quickly pour into a greased tray or small moulds, smoothing the top with a damp spatula.
If using peanuts or coconut, scatter them over the mixture while it is still soft, before it sets.
Leave to cool for 30 minutes at room temperature until firm.
Cut into squares or unmould the small shapes, then store in an airtight box.